Squid and shrimp saffron paella
List of ingredients
Serves 6
400 g Spanish or Camargue short-grain rice
300 g squid
10 shrimp
2 free-range chicken thighs
1 green bell pepper
2 onions
1 clove garlic
2g saffron
1 chicken stock cube
5 tablespoons olive oil
salt and pepper to taste
Preparation time :
30 minutes
Cooking time :
45 minutes
Sommelier’s tip
Chablis Premier Cru Vaulorent
This dish requires a full-bodied wine with good aromatic purity to bring out the fragrant seafood flavors of the paella. The squid is a perfect match for the mineral taste of this Chablis Premier Cru. In the mouth, this wine is the ideal complement to the sweetness of the olive oil and soft texture of the rice and squid. The forthright flavors of the wine cut through the fattiness of the dish and it offers an echo of the sophistication and persistence of the spicy pepper.
METHOD
Cut the chicken into small pieces and pan-fry until cooked. Season.
Carefully wash and trim the squid, and remove the skin. Slice into thin rings. Cut the pepper in two, remove the seeds and white parts, and thinly slice.Peel and chop the onions and garlic. Check the volume of the rice and measure out twice its volume in water. Set aside.
Place the oil in a paella pan over a high heat. Add the peppers, squid, onions, and garlic. Add the rice and cook over a medium heat, stirring regularly. When the rice turns transparent, continue cooking for a further 10 minutes. Dissolve the saffron in the water. Crumble the stock cube and add it to the pan with the pieces of seasoned chicken and the saffron water.
Bring to a boil, lower the heat, cover, and leave for 15 minutes. Place the shrimp on top and continue cooking, covered, for five more minutes. The paella is cooked when all the water has been absorbed.
Finish by turning up the heat and removing the lid for two minutes. Serve immediately!
Chef’s tip
Paella offers a multitude of flavor combinations. You may prefer it with pork ribs, langoustines and mussels, with the addition of tomatoes and peas when in season.
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